Our Wine-Braised Pork Shoulder is a flavorful, tender, and easy-to-make dish that’s perfect for Sunday dinners or festive gatherings. Tender pork shoulder is simply seasoned with sea salt, and pepper, and slow-cooks in a red wine broth to perfection. Whether you serve it with roasted lemon potatoes, olive oil mashed potatoes, or crusty peasant bread, this wine-braised pork shoulder is a celebration of everything we love about Greek home cooking—simple ingredients and big flavors.
If you love our Wine Braised Pork Shoulder, you will also love our pork and beans, pork and chickpeas, Greek pork steaks, and Christmas roast with chestnuts and figs!
Why We Love Wine-Braised Pork Shoulder
Here is what you need
- Pork shoulder. Here, we are using pork shoulder with no bones. It’s a great cut for braising because it is flavorful and has some fat, which makes it succulent and tender.
- Carrots, celery and onions.
- Dry red wine. The wine is the secret weapon for a sauce that’s deeply flavorful, perfect for spooning over the sliced pork, crispy fried potatoes, roasted potatoes, or soaking into crusty bread.
- Aromatics like cinnamon, cloves, and bay leaf.
See the recipe card for complete information on ingredients and quantities.
Step by step
Step 1: Season the pork pieces with sea salt and freshly ground pepper. Heat the olive oil in a large skillet over medium-high heat and brown the pieces in batches for 3-4 minutes, until well browned on all sides.
Step 2: Tranfer the pork to a platter and add the chopped onions, celery and carrots to the skillet. Add bay leaf, cinnamon, cloves, sea salt and pepper and cook stirring for 3-4 minutes.
Step 3: Add the tomato paste and continue cookin stirring for 2-3 minutes to build up flavor.
Step 4: Add the wine and stir. Allow alcohol to evaporate for a couple of minutes.
Step 5: Transfer the pork shoulder pieces back into the pot. Add the broth, lower the heat to low, cover and cook until the pork is tender.
Step 6: When the pork is cooked to your liking, transfer it to a platter and cover it with aluminum foil. Bring the sauce to a boil, adjust the heat to medium-high high and simmer until the sauce has thickened, about 10-15 minutes. When the sauce has thickened, transfer the pork back and serve immediately.
Side dishes for braised pork shoulder
The sauce is delicious and really sings when paired with mashed potatoes or crispy fried potatoes. Here are some suggestions for additional yummy sides.
- Roasted potatoes with rosemary. Crispy on the outside, soft on the inside, and infused with lemon, garlic, and oregano—this classic side is made for soaking up pan juices.
- Maroulosalata – Traditional Greek lettuce salad. Cool and refreshing, with romaine lettuce, cucumber, dill, Kalamata olives, and feta. A perfect contrast to the savory roast.
- Warm pita bread or crusty olive oil bread. Use it to mop up the delicious citrusy sauce or make rustic sandwiches with leftover pork.
- Greek Rice Pilafi. A simple, fluffy rice that complements the roast and soaks up the sauce beautifully.
Storage and reheating
Proper storage and reheating help preserve the juicy texture and bold flavor of your pork shoulder. Here’s how to keep it fresh and delicious:
- Let the pork cool completely, then place it in an airtight container and refrigerate. It will keep well in the fridge for up to 4 days.
- For the freezer, portion it out, and store it in freezer-safe containers with some of the sauce. It will last up to 3 months. Thaw out before heating.
- Reheat it gently in a saucepan over low heat before serving. If it thickens too much, add a splash of broth or water to loosen up the sauce.
More Greek roasts
Wine-Braised Pork Shoulder
Ingredients
- 3.5 lb pork shoulder 1.5 kg, without the bone, sliced thick or cut in stew portions
- ¼ cup extra virgin olive oil
- 2 celery sticks cut in chunky pieces, including the leaves
- 1 onion roughly chopped
- 2 carrots cut in chunky pieces
- 3 cloves
- 1 bay leaf
- 2 cinnamon sticks
- 2 tablespoons tomato paste
- ⅔ cup dry red wine 200 ml
- 2 cups stock beef, chicken or vegetable
- sea salt
- freshly ground pepper
Instructions
- Season the pork pieces with sea salt and freshly ground pepper. Heat the olive oil in a large skillet over medium-high heat and brown the pieces for 3-4 minutes, until well browned on all sides.
- Tranfer the pork to a platter and add the chopped onions, celery and carrots to the skillet. Add bay leaf, cinnamon, cloves, sea salt and pepper and cook stirring for 3-4 minutes.
- Add the tomato paste and continue cooking, stirring for 2-3 minutes to build up flavor.
- Add the wine and stir. Allow alcohol to evaporate for a couple of minutes.
- Transfer the pork shoulder pieces back into the pot. Add the broth, lower the heat to low, cover, and cook until the pork is tender.
- When the pork is cooked to your liking, transfer it to a platter and cover it with aluminum foil. Bring the sauce to a boil, adjust the heat to medium-high high and simmer until the sauce has thickened, about 10-15 minutes. When the sauce has thickened, serve the pork pieces on a serving platter with the sauce all over them.
Notes
Nutrition
